SOUTHERN LIVING (^) | 83
Winter Baked Beans
ACTIVE 45 MIN. - TOTAL 1 HOUR
SERVES 12
White beans, sausage, and dark ale
combine in this hearty bean casserole
topped with crumbled cornbread.
1 Tbsp. extra-virgin olive oil
1⁄2 lb. andouille sausage, chopped
6 garlic cloves, minced
(about 2 Tbsp.)
2 celery stalks, diced
(about 1 cup)
1 red bell pepper, diced
(about 2 cups)
1 small yellow onion, diced
(about 1 1⁄2 cups)
3 (15-oz.) cans cannellini beans,
drained and rinsed
1 (12-oz.) bottle brown ale
(such as Newcastle)
3 Tbsp. light brown sugar
2 Tbsp. apple cider vinegar
1 bay leaf
1 tsp. hot sauce
1 1⁄2 tsp. kosher salt
1 tsp. black pepper
2 cups large cornbread crumbles
1 Tbsp. chopped fresh
fl at-leaf parsley
Cooking spray
- Heat the oil in a large Dutch oven or
deep cast-iron skillet over medium-high.
Add sausage, and cook, stirring often,
until heated through and crisp, about 8
minutes. Add the garlic, celery, bell
pepper, and onion, and cook, stirring
often, until tender, about 5 minutes. Stir
in the cannellini beans, ale, brown sugar,
vinegar, bay leaf, hot sauce, salt, and
black pepper, and bring to a boil. Reduce
the heat to medium-low, and simmer,
stirring occasionally, until tender, 30 to
40 minutes. Spoon into an 11- x 7-inch
baking dish; discard the bay leaf. - Preheat the broiler with oven rack 8
inches from heat. - Sprinkle the cornbread crumbles and
parsley over the bean mixture, and coat
topping with cooking spray. Broil until
the cornbread is lightly browned and
crispy, 2 to 3 minutes.
Sorghum-Glazed
Turnips
ACTIVE 15 MIN. - TOTAL 30 MIN.
SERVES 6
Sorghum syrup and bourbon add a
distinctive Southern accent to this
winter root.
1 1⁄2 lb. small turnips, peeled
6 Tbsp. (3 oz.) unsalted butter
1⁄4 cup sorghum syrup
2 Tbsp. (1 oz.) bourbon
1 Tbsp. apple cider vinegar
2 tsp. chopped fresh rosemary
1 1⁄2 tsp. kosher salt
1⁄2 tsp. black pepper
1 Tbsp. chopped fresh chives
- Halve the small turnips and quarter
the large ones so all the pieces are
roughly the same size. Place the turnips
in a large straight-sided skillet, and add
water to reach halfway up the turnips.
Add 4 tablespoons of the butter, and
bring to a simmer over medium. Cover,
reduce the heat to low, and simmer until
slightly tender, about 15 minutes.- Uncover and drain, reserving the
cooking liquid. Return the turnips to the
skillet, and stir in the sorghum, bourbon,
vinegar, rosemary, salt, and 2 table-
spoons of the reserved cooking liquid.
Cook, stirring often, until glazed and
syrupy, about 5 minutes. (If needed, you
can add up to 1 additional tablespoon
reserved cooking liquid to the skillet to
prevent the mixture from burning and
becoming too sticky.) Stir in the pepper,
chives, and remaining 2 tablespoons
butter; serve immediately.